Pumpkin Spice Cheesecake Cake is a layered spice cake with a no-bake pumpkin cheesecake filling topped off with a dusting of pumpkin pie spice.
Prep Time 40 minutesminutes
Cook Time 25 minutesminutes
Total Time 5 hourshours
Servings 12
Calories 294kcal
Author Sandra
Ingredients
1spice cake mixprepared according to package directions
8ouncescream cheesesoftened
1cupcanned pumpkin
1/2cupsugar
1/2teaspooncinnamon
1/4teaspoonnutmeg
1/4teaspooncloves
8ouncesCool Whip
Instructions
Bake cake in two - 8 inch cake pans, according to package directions.
Cool both cakes on a wire rack until completely cook.
Cheesecake Filling
In a large mixing bowl beat together cream cheese, pumpkin, sugar, cinnamon, nutmeg and cloves with an electric mixer until combined and there are no cream cheese chunks. Gently fold in Cool Whip.
Cut each round cake in half, creating 4 layers. Place one layer on a cake plate or the serving plate you will be using. Add about 1/4 of the no-bake cheesecake filling.
Then add another cake layer. Repeat with remaining cake and no-bake cheesecake filling. After the last cake layer add the remaining no-bake cheesecake filling and top with remaining Cool Whip. Garnish with a sprinkle of pumpkin pie spice.
Place the entire cake in the refrigerator and chill for 4 hour or until no-bake cheesecake filling is set.
Slice and serve. Store the leftovers (if there are any) in the refrigerator. Enjoy!